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Spelt Bread

Ingredients

SPELT NATUUR 10.000 kg
Yeast 0.250 kg
Water 5.700 l
Total weight 15.950 kg

Processing

Mixing time: 6 + 4 minutes, spiral mixer
Dough temperature: 27° C
Bulk fermentation time: none
Scaling weight: 0.400 kg
Intermediate proof: 50 minutes
Processing: oven bottom or tin bread
Topping: coarse spelt
Final proof: approx. 105 minutes
Baking temperature: 240° C, dropping to 200° C, giving steam
Baking time: 30 minutes